Pistachio mandarin tartlet

Pastry recipe

Martin Lippo, Chef at Vakuum and Nitroschool in Barcelona proposes innovative techniques based on fruit purées Les vergers Boiron.


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Martín Lippo

Martín Lippo

Chef, Director of Vakuum
Martin Lippo is at the head of Vakuum in Barcelona, a cutting-edge laboratory for experimental cuisine and teaching. He grew up in the strict ambiance of Buenos Aires in the 1970s, rebelling against a...
  1. For the mandarin caramel


    • Frozen fruit purée 100% : Mandarin
    • Cream 35% fat - 120g
    • Glucose syrup - 70g
    • Sugar - 320g
    • Citric acid - 3g
    • Butter - 50g
    • Pistachios
    • Cardamom - 0,4g
    • Mandarin orange zest - 8g

    In a saucepan, place mandarin puree, cream, glucose syrup and sugar.
    Bring to a boil and add citric acid.
    At 110°C, add cardamom.
    Cook at 114°C.
    Add butter and grated mandarin zest
    Place raw pistachio on a tartlet base.
    Pour the hot caramel over the raw pistachio, filling to the brim.
    Leave it to cool.

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